Salt and Pepper King Prawns with Egg Noodles

By Anna Chan

@theannachan

Note: Ensure that all your ingredients are prepped and ready prior to putting the oil on the heat to deep fry. You should monitor the oil at all times and take care when adding ingredients for cooking.

Prawns and Seasoning

Ingredients

  • 500 g king prawns with shells still on
  • 1/2 teaspoon salt
  • 1/2 teaspoon white pepper
  • 1 tablespoon cornstarch

Egg Noodles

Ingredients

  • 50 g cornstarch or potato starch
  • 3-4 cloves garlic, finely chopped
  • 1 white onion, chopped into long thin slices
  • 1 red/green bell pepper, chopped into long thin slices
  • 2-3 Spring onions chopped into small pieces
  • 2 red finger chillies
  • 1 medium‐sized egg
  • 2 bunches of egg noodles
  • Vegetable oil for frying

Salt and Pepper Seasoning

Ingredients

  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon Ajinomoto MSG
  • 1/2 teaspoon white pepper

Instructions

  1. Prepare king prawns (a) Defrost and devein king prawns; cutting off the front of the head, and legs, and trimming the tail. (b) Pat dry. (c) In a large bowl toss the prawns with the seasonings and set aside.
  2. Combine salt and pepper seasonings in a small bowl. Mix well and set it aside.
  3. Add the two bunches of egg noodles to hot water until they start unravelling. Drain the noodles and allow to cool down. Once cool, use your hands to gently separate the strands to avoid clumping. Set to one side.
  4. Beat one egg into a bowl so it’s ready to dredge the prawns. Add cornstarch/potato starch to a bowl. Set these two bowls close to where you will be cooking your prawns.
  5. Heat the wok/pan with the vegetable oil, testing the heat of the oil with the end of a wooden chopstick or making a light batter with the cornstarch and egg. Once sizzling, the oil is ready for deep frying. The oil should be 190°C.
  6. Coat each prawn in the cornstarch and gently toss to remove the excess. Dredge a light coat of the egg, removing any excess.
  7. Fry the coated prawns in the hot oil for 2-3 minutes until the prawns are a crispy golden brown. Take care not to overcrowd the wok/pan.
  8. Remove the prawns and allow the oil to drain via paper towels or a cooling rack.
  9. Once all prawns are cooked, remove wok/pan from heat and allow the oil to cool down before disposing of the oil responsibly.
  10. Heat a wok/pan over medium heat, drizzle oil, add in your softened egg noodles and fry until crispy. Plate the noodles.
  11. Drizzle more oil into the wok/pan and sauté the onions and garlic.
  12. Next add the peppers, allowing them to soften, followed by the chillies.
  13. Add the fried prawns and sprinkle with the salt and pepper seasoning powder mix. Finish with spring onions.
  14. Toss everything well to allow the prawns to heat up and plate on top of the noodles. Serve immediately.